Ancient School, Modern School: Anyway, how do you cut it, the summer school is in the session here on building coffee. Today we are taking you to Ithac in Modern York, where a coffee company older than many of our readers – released in 1984! – She just opened a completely fresh cafe space under the same roof as her facility. In decades, in which the coffee industry transformed in America, Ithaca coffee company It offers amazing thanks to the service line and quality, which is basic to see in their fresh cafe. Let’s check it!
For those who are not familiar, will you tell us about your company?
Ithaca Coffee Company has been baking coffee in ithaca since 1984. The original name of the company was pleasure for gourmets. 22 years ago, the company transformed into its last iteration when the name was changed to the ITHACA coffee company. At that time, we moved our original store down a few spaces and opened our first cafe. 10 years and baking coffee grew out of the back room, so we moved our baking operations to the fresh facility at 702 Hancock St., and then we opened our wholesale bakery two years later in the same place. This, when the end or 2024 ended at the end, we announced that we would move our store to our baking facility. Three months of demanding construction and permission for later, we have an open fresh cafe. Once again, we bake coffee under the same roof as our flagship cafe.
Can you tell us about a fresh space?
Our pile building was a former building of the heating oil depot. Our baking operation occupies the back half of the building, which used to store the part department. Going forward, our bakery is in what was once in Wash Bay for trucks. And from this month, the third third building, which previously housed offices and an exhibition salon, now houses our cafe.
The renovation of the cafe began with the demolition of the wall, which previously separated the exhibition salon from offices. We have noted two petite toilets to one toilet in line with ADA. We removed the entire mismatched ceiling with drops and darken the bundles and wires.
Later this summer:
*Patio sitting in front of our two windows of cafes.
*Modern awning at the front
* Great opening (be up to date with socials to save the date!)
What is your coffee approach?
Our mission is to “discover fresh beginnings, searching for fresh flavors and boldly baking what no one has ever nurses before.” Kidding. But with all seriousness, our approach to coffee has always been to focus on emphasizing the width of the diversity of coffee. Each harvest is a fresh opportunity for coffee to bring something different to the table. We try to bring as much specifics as possible to our offers without overwhelming a elementary desire for a great cup of coffee. We also have a solid series of mixtures to complement our individual explorers Orign. With mixtures, from a dainty breakfast mix, through our award -winning Espresso Red Rooster and to our latest travel mix.
Any machines, coffee, special equipment set up?
Espresso is on two groups Classic marzocco line. Gribery espresso by Mazer. Batch Brew is by coffee Fetco. Frosty drop kyoto icy infusion of Yama. Nitro Frosty Brew Via Brew Bomb X-45 is in our radiator!
How does your project consider sustainable development?
We tried to re -use, finish again and take the risk of as many of our ancient store equipment as possible. For example, our fresh cafe top is our ancient tavern. The facade below is changed metal roofs, panel coffee wood. The long killers hung on our ceiling beam made of rockwool, covered with coffee bags, and all our pendant and track lighting were previously lit in our ancient store.
Do you work with craftsmen, architects and/or creators you would like to mention?
AZ Design Build Management I took our rugged sketches and tuned them into architectural drawings, and then into permits, and finally put them into reality. In the last three months they have been fantastic to work. They played a key role in our ability to re -use and re -use just like us.
Thank you!
My pleasure.
